Giouvetsi (Greek Beef and Orzo Stew) Recipe

2025-12-01

Ingredients (for 4-6 servings):

  • 800 g beef (chuck or stewing beef), cut into cubes

  • 1 large onion, finely chopped

  • 2-3 garlic cloves, minced

  • 2 tablespoons olive oil

  • 400 g canned chopped tomatoes (or fresh, peeled and chopped)

  • 2 tablespoons tomato paste

  • 1 teaspoon sugar (optional, to balance acidity)

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1 bay leaf

  • Salt and freshly ground black pepper, to taste

  • 1 liter beef stock or water

  • 250 g orzo pasta (kritharaki)

  • 50 g grated kefalotyri or parmesan cheese

  • Fresh parsley, chopped, for garnish

Instructions:

  1. Preheat oven to 180°C (350°F).

  2. Brown the meat: In a large ovenproof pot, heat olive oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the meat and set aside.

  3. Sauté the aromatics: In the same pot, add the onion and garlic. Cook until softened and fragrant, about 5 minutes.

  4. Add tomato base: Stir in the tomato paste, chopped tomatoes, sugar, oregano, thyme, bay leaf, salt, and pepper. Cook for 2-3 minutes.

  5. Combine meat and liquid: Return the beef to the pot. Pour in the beef stock (enough to cover the meat). Bring to a simmer, then cover and transfer the pot to the preheated oven.

  6. Cook slowly: Bake for 1.5–2 hours, or until the meat is tender. Check occasionally and add more stock or water if needed.

  7. Add the orzo: Remove the pot from the oven. Stir in the orzo pasta, ensuring it is evenly distributed in the sauce. Return to the oven, uncovered, and bake for another 15–20 minutes, until the orzo is cooked and has absorbed most of the liquid.

  8. Finish and serve: Remove the bay leaf. Sprinkle with grated cheese and chopped parsley before serving.

Tips:

  • For extra flavor, you can deglaze the pot with a splash of red wine before adding the tomatoes.

  • Giouvetsi is often even better the next day, as the flavors continue to develop.

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